Learn the science behind:
Don’t understand why a specific ingredient is a part of your recipe? Have no clue how to handle an ingredient? Or are you curious as to what happens to an ingredient in your application?
Then these posts are written for you! For a wide range of ingredients we investigate why they’re used (e.g. why add sour cream or zucchini to a cake), and just what they do in your application.
Knowing this will put you in a great spot for determining substitutions, whether it’s because of diet, costs, or availability of ingredients. We believe understanding your ingredients is the key to good cooking and food manufacturing!
Previous step: all these ingredients started out at a farm!
Whenever you’re popping corn, whether it’s in a microwave, or on the stovetop, your ears play a crucial role. At the start, the kernels are quiet, not a lot of going on and at some point, your start hearing popping…
Always looking for a new experiment, I decided to try my hand at some black bean brownies the other day. Looking for a fun variation on brownies, and having some left-over sweet potato, I ended up making sweet potato-black bean…
Just because you are allergic to milk, use less dairy milk out of concern for the environment doesn’t mean you can’t eat pancakes anymore! It so happens, pancakes don’t really need (cow’s) milk. They’re actually very flexible regarding the type…
Not that many years ago, my only reference to carrot cake was a Dutch joke. It involved a baker and a rabbit, who does not like carrot cake, though makes the baker think he does. In all honesty, a carrot…
Once you’ve decided which of the many rice dishes you want to cook and once you’ve decided which specific rice variety to use, you’ve got another decision to make. How to cook your rice? And, just as importantly, should you…
This is a guest post by Karen Rutherford founder and editor-in-chief at the Cakedecorist. I was making cheesecake the other day and thought it could do with a strawberry sauce on top. So, I set out to boil down my…
If you have your own sourdough starter, kept alive by carefully feeding it on a regular basis, you are growing your own micro organisms. Micro organisms are all around us, in the air and on most surfaces. In most cases…
There are tons and tons of recipes for apple pie (such as our Dutch one). They use different crusts, different ingredient ratios, maybe some additional add-ons. There’s so much to choose from. However, most of these recipes fail to mention…
You can make a cake with very few ingredients, equal amounts of flour, butter, eggs and sugar will give you a delicious pound cake. However, you can tweak the flavour and texture of your cake in an unlimited number of…
There is a very easy way to distinguish a fresh uncooked shrimp from a cooked one: its colour. If you’ve ever cooked shrimp before, you will have noticed this colour transformation. The shrimp will convert from a blue, translucent colour…
If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case? That orange zest is actually packed…
This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us! Using enzymes in baking is not…